Save I started making Buddha bowls on Sunday nights when I needed something that felt like a reset after the weekend. There was no single recipe at first, just a pile of roasted vegetables, leftover grains, and whatever dressing I could whisk together in under a minute. One evening I tossed crispy chickpeas onto the top and everything clicked. Now this bowl is my anchor meal, the one I crave when I want color, crunch, and something that tastes like I actually took care of myself.
The first time I served this to friends, I worried it looked too simple, just a bunch of ingredients lined up in a bowl. But everyone went quiet after the first forkful, and one of them asked if I could teach her how to make the dressing. I realized then that Buddha bowls arent about fancy techniques, theyre about balance and letting each ingredient shine without trying too hard.
Ingredients
- Quinoa: Rinse it well or it can taste bitter, and always let it steam off the heat for a few minutes so it stays light and fluffy instead of clumpy.
- Sweet potatoes: Dice them evenly so they roast at the same rate, and dont skip the smoked paprika because it adds a gentle warmth that makes them irresistible.
- Chickpeas: Drying them thoroughly before roasting is the secret to getting them truly crispy, and they lose their crunch if you add them to the bowl while theyre still hot.
- Baby spinach: Use it fresh and raw for a peppery bite, or swap in any greens you have on hand without overthinking it.
- Cherry tomatoes: Halving them releases their juices and sweetness, which mingle beautifully with the tahini dressing.
- Cucumber: Adds a cool, refreshing crunch that balances the richness of the avocado and dressing.
- Avocado: Slice it just before serving so it stays bright green and creamy.
- Red cabbage: A small handful adds color and a crisp, slightly tangy contrast.
- Tahini: The backbone of the dressing, choose a smooth, well-stirred tahini for the creamiest results.
- Lemon juice: Freshly squeezed is best, it brightens the tahini and keeps the dressing from tasting too heavy.
- Garlic: Mince it finely so it blends smoothly into the dressing without leaving sharp, raw chunks.
- Maple syrup: Just a teaspoon rounds out the acidity and brings everything into harmony.
Instructions
- Get the oven hot:
- Preheat to 425 degrees F so the sweet potatoes and chickpeas roast quickly and develop golden, caramelized edges. A hot oven is the difference between limp vegetables and the kind you want to sneak off the pan.
- Cook the quinoa:
- Combine rinsed quinoa, water, and salt in a saucepan, bring it to a boil, then lower the heat and cover. Let it simmer gently for 15 minutes, then turn off the heat and let it sit covered for 5 more minutes before fluffing with a fork.
- Roast the sweet potatoes:
- Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 25 to 30 minutes, flipping halfway, until theyre tender inside and crispy at the edges.
- Make the chickpeas crispy:
- Pat the chickpeas completely dry, toss them with olive oil and spices, and spread them on a separate baking sheet. Roast for 20 to 25 minutes, shaking the pan halfway through, until theyre crunchy and golden.
- Whisk the dressing:
- In a small bowl, combine tahini, lemon juice, water, olive oil, minced garlic, maple syrup, and salt, whisking until smooth and pourable. Add more water a teaspoon at a time if it feels too thick.
- Build the bowls:
- Divide the fluffy quinoa among four bowls, then arrange the roasted sweet potatoes, crispy chickpeas, spinach, tomatoes, cucumber, avocado, and cabbage in separate sections or piles. Drizzle generously with the garlic tahini dressing and scatter cilantro on top if you like.
Save One night I made this bowl after a long, frustrating day, and halfway through eating it I realized I felt calmer. It wasnt magic, just the act of sitting down with something colorful and nourishing that I made with my own hands. Since then, this recipe has become more than dinner, its a small ritual that reminds me to slow down and notice what Im putting into my body.
How to Store and Reheat
Keep the components separate in airtight containers in the fridge for up to four days. Store the dressing in a small jar and shake it before using. You can eat the bowls cold straight from the fridge, or gently warm the quinoa and roasted vegetables in the microwave for 30 seconds. Add the fresh veggies and dressing just before serving so everything stays vibrant and crisp.
Swaps and Variations
Swap the quinoa for brown rice, farro, or even cauliflower rice if you want to keep it lighter. Add roasted broccoli, shredded carrots, or edamame for extra vegetables and protein. If you want more crunch, sprinkle toasted sunflower seeds, pumpkin seeds, or slivered almonds on top. You can also drizzle a little hot sauce or sprinkle red pepper flakes if you like a bit of heat.
Serving Suggestions
This bowl works beautifully on its own, but you can serve it alongside warm pita bread or naan for scooping. It also pairs well with a simple side of hummus or baba ganoush. If youre feeding a crowd, set up a DIY bowl bar and let everyone build their own with different toppings and extra dressing on the side.
- Serve warm for a cozy dinner or cold for a quick lunch.
- Double the chickpeas and keep them as a snack for the week.
- Make extra dressing and use it as a dip for raw veggies or drizzle it over roasted cauliflower.
Save This bowl has become my go to whenever I need to feel grounded and nourished without spending hours in the kitchen. I hope it brings you the same kind of quiet satisfaction it brings me.
Recipe Questions & Answers
- → Can I make this bowl ahead of time?
Yes, this bowl is excellent for meal prep. Store components separately in airtight containers for up to 5 days. Keep the dressing separate and add fresh just before serving.
- → What can I substitute for quinoa?
Brown rice, farro, cauliflower rice, or even bulgur work well as grain bases. Adjust cooking times accordingly for your chosen alternative.
- → How do I get the chickpeas really crispy?
Pat them thoroughly dry with a clean towel before seasoning. Roast at 425°F and don't overcrowd the baking sheet. Shake the pan halfway through for even crisping.
- → Is this bowl freezer-friendly?
Freeze the quinoa, roasted sweet potatoes, and chickpeas separately for up to 3 months. Add fresh vegetables and dressing after reheating for best texture.
- → Can I add protein to this bowl?
Grilled chicken, baked tofu, or roasted salmon pair beautifully. You could also add hemp seeds, pumpkin seeds, or walnuts for plant-based protein.
- → How do I adjust the tahini dressing consistency?
Start with 2 tablespoons of water and whisk thoroughly. Add more water one teaspoon at a time until you reach your desired thickness. It will thicken slightly when chilled.